Polenta finger or chips makes a perfect side dish, appetizer or a snack. Polenta chips are crispy and delicious and great to snack any time of the day. I just could not stop myself from eating these. These fries have a crisp exterior and a soft interior. In fact, I love to have my polenta like this. I have made it in desi style and I absolutely loved it. You can make this for party or get togethers. Instead of the regular french fries, try these healthy polenta fries for a change and I am sure you will love it. Today we will learn how to make polenta fingers (Indian style) following this easy recipe with step wise pictures.
Grease a 5 inch tray/baking tin with butter or oil and keep it ready. Wash, peel the skin and grate carrots finely.
In a saucepan, bring 2 cups of water to rolling boil. Add ginger-green chilli paste (1/2 inch ginger piece + 1-2 green chilli ground to a paste), finely grated carrots and salt needed.
Reduce the heat to low, then add polenta gradually, with one hand and stir continuously with your other hand to prevent formation of lumps. Cook the mixture stirring continuously.
The polenta will start to thicken immediately. Add a tbsp of butter and mix well. Check for salt. If needed add now.
Spread the cooked polenta evenly in the prepared baking tray and leave it to cool. Then cover and refrigerate the mixture for 1 hour or until firm. You can do this a day ahead and refrigerate it overnight as I did.
After removing from the refrigerator –
The polenta is well set now. Invert the tray onto a cutting board or plate.
Place it on a cutting board and cut polenta into strips and then into 1/2 inch x 3 inch sticks as shown below.
Grease tawa/skillet with oil (I used extra virgin coconut oil) and place the polenta sticks/fingers. Do not over crowd. Then drizzle a little of oil around each polenta sticks. Fry all sides on low heat flipping over the polenta fingers.
Fry until golden brown on all sides. Repeat the same process for the rest of the polenta fingers. Enjoy warm with any dip or chutney.
Blend the tomatoes and keep it aside. Finely chop garlic.
Heat oil, add finely chopped garlic and saute for a few seconds.
Add the tomato puree, salt needed, chilli powder and cook on medium heat stirring from time to time until the mixture thickens.
Add herbs of your choice. I added dry thyme and parsley.
Dip polenta chips in the tomato sauce and enjoy !!
|Indian style Polenta finger with quick tomato sauce|
You can also have it with salad for a filling meal.
Baked Polenta chips
Coat oil all over the polenta sticks and bake in a preheated oven at 180 degree C until crispy and golden brown. Flip over the polenta sticks in between for even browning.
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